Leek and red potato soup

You can enrich this soup with a bit of cream at the end, but you really don't need it. Serves 6-8.

3-4 large leeks2 Tbsp olive oil2 ribs celery, chopped2 quarts chicken stock (homemade or unsalted canned)6 large or 12-14 small red-skinned new potatoes, unpeeled, cut into chunksEnough water to just cover (if needed)Dill weed and black pepper to tasteSea salt, to tasteGarlic croutons, for garnish

Wash
and slice leeks, and saute in a stockpot with celery in 2 Tbsp olive
oil until limp but not brown. Add remaining ingredients except dill,
pepper and croutons, and bring to a boil. Reduce heat to low-medium and
cook until potatoes are tender. Puree entire potful with an immersion
blender, or in a food processor (in batches, if necessary) and return
to stockpot. Season generously with dill and black pepper, and salt if
you really need it. Add more stock or water if the soup is too thick.
Serve hot with garlic croutons. If you're going to serve this cold,
remember that you will need a bit of extra seasoning and salt.